Managing foodservice training. I. A model for curriculum development
1979
Gines, Deon J. | Schweitzer, John R.
A system for developing a training program for employees in an institutional setting is presented. A rationale for training, methods of deciding and planning what and whom to train, suitable instructional tools, and the dietitian's role in incorporating training into the larger management context are discussed. The following steps in a suggested model for curriculum development are explained: 1) assess needs; 2) determine objectives; 3) design training methods; 4) develop the program design; 5) implement the program; and 6) evaluate the program.
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书目信息
Journal of the American Dietetic Association
卷
75
期
3
页码
274
- 275
ISSN
0002-8223
出版者
Multidisciplinary Digital Publishing Institute
其它主题
Health facilities; Administrative personnel; Inservice training; Food service training; Food service management; Curriculum evaluation; Education programs; Hospital food service; Personnel; Food services; Curriculum development; Curriculum planning; Career mobility; Food service occupations; Organization and administration; Job training; Food service directors
语言
英语
类型
Journal Article; Text
2024-02-27
MODS
